SUMMER ROASTED TOMATO, SWEET CORN & RICOTTA TART WITH AN EASY PARMESAN PRESS-IN CRUST
As created for the Utopihen Farms website
SUMMER TART. The perfect way to celebrate corn and tomatoes.
When summer produce is at its peak, there's no better way to celebrate it than with a tart that lets every ingredient shine. This Summer Roasted Tomato, Sweet Corn & Ricotta Tart pairs juicy roasted cherry tomatoes with naturally sweet caramelized corn, all nestled atop a creamy ricotta filling and baked inside an easy Parmesan press-in crust. The result is a savory tart that's rich without feeling heavy, making it ideal for warm-weather meals.
Roasting the vegetables first concentrates their flavor while preventing excess moisture from softening the crust. The creamy ricotta filling is brightened with lemon zest, garlic, and fresh thyme, creating the perfect backdrop for the roasted vegetables. A finishing sprinkle of fresh basil adds color, freshness, and a burst of classic summer flavor.
Whether you're hosting brunch, packing a picnic, or serving a light dinner on the patio, this tart feels equally elegant and effortless. It can be enjoyed warm from the oven or at room temperature, making it an excellent make-ahead option for entertaining.
SUMMER ROASTED TOMATO, SWEET CORN & RICOTTA TART WITH AN EASY PARMESAN PRESS-IN CRUST
This Summer Roasted Tomato, Sweet Corn & Ricotta Tart celebrates the best flavors of the season with juicy roasted tomatoes, sweet caramelized corn, and a creamy ricotta filling nestled inside an easy Parmesan press-in crust. Finished with fresh basil, it's an elegant yet approachable dish that's perfect for brunch, lunch, light dinners, picnics, or summer entertaining.
Ingredients
Instructions
- Preheat the oven to 425º. Line a baking sheet with parchment paper.
- Toss the cherry tomatoes and sweet corn with the olive oil, kosher salt, and black pepper. Spread into an even layer on the prepared baking sheet. Roast for 20 - 25 minutes, stirring once halfway through, until the tomatoes begin to caramelize and the corn develops light golden edges. Remove from the oven and allow the vegetables to cool slightly. Reduce the oven temperature to 375º.
- In a medium bowl, stir together the flour, parmesan, kosher salt, and garlic powder. Add the melted butter and egg yolk, mixing until a soft dough forms. If the dough seems dry, add cold water one tablespoon at a time until it holds together when pressed.
- Firmly press the dough evenly across the bottom and up the sides of a 9-inch tart pan. Prick the bottom several times with a fork.
- Bake the crust for 15 - 18 minutes, or until lightly golden. Remove from the oven and let cool for about 10 minutes.
- While the crust cools, whisk together the ricotta, eggs, parmesan, lemon zest, garlic, kosher salt, black pepper, and thyme until smooth and well combined.
- Spread the ricotta filling evenly into the baked crust.
- Arrange the roasted tomatoes over the ricotta mixture. Scatter the roasted corn evenly between the tomatoes, allowing some of the ricotta filling to remain visible for a rustic presentation.
- Bake for 30 - 35 minutes, or until the filling is set in the center and lightly golden around the edges.
- Allow the tart to rest for 15 minutes before removing it from the tart pan.
- Garnish with torn fresh basil and a sprinkle of flaky sea salt just before serving. Serve warm or at room temperature.
Notes
- Draining the ricotta in a fine mesh sieve for 20 - 30 minutes helps create a firmer, creamier filling.
- Roasting the vegetables first concentrates their flavor and prevents excess moisture from making the tart soggy.
- For extra color, use a mix of red, yellow, and orange cherry tomatoes.
- The tart can be baked several hours in advance and served at room temperature, making it an excellent choice for brunches, picnics, or summer entertaining.
- Leftovers can be refrigerated in an airtight container for up to 3 days and are delicious served cold or gently reheated.
